Combine 1 1/2 cups water with cornmeal. Cook over low heat until thickened. Remove from heat and add molasses, butter, salt, sugar, caraway seeds and chocolate. Stir until well blended. Cool Warm remaining water and stir in yeast and let stand 10 minutes. Add yeast and mashed potatoes to cornmeal mixture. Blend well and add rye and whole wheat flour. Dough will be stiff and sticky. Turn out on whole what floured board. Oil. Hads and keep board floured. Knead until elastic, though stiff, about 15 minutes. Let rise in buttered bowl until doubled. Punch down and knead 30 sections. Form into two round smooth balls. Place the bread on a buttered baking sheet sprinkled with cornmeal. Cover and let rise until doubled. Brush with egg white and water. Bake at 375 degrees for 50 minutes.
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